CARLA HALL, THE CHEW - Mac and Cheese

By Rose-3

Ingredients

• 1 lb Elbow Macaroni
• 6 strips Bacon (cooked and crumbled)
• 3 tbsp Flour
• 1 1/2 cups Milk
• 1 cup Caramelized Onions
• 1 cup Pepper Jack Cheese grated
• 1 cup White Cheddar grated
• 4 oz Cream Cheese
• 2 cups Breadcrumbs
• 2 cloves Garlic minced
• 3 tbsp Butter
• Salt and Pepper to taste
• 1/2 cup Chopped Parsley to garnish

Details

Servings 1
Preparation time 30mins
Cooking time 60mins
Adapted from beta.abc.go.com

Preparation

Step 1

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instructions

1 lb Elbow Macaroni

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

6 strips Bacon (cooked and crumbled)
3 tbsp Flour
2 tablespoon Butter
1 1/2 cups Milk
1 cup Caramelized Onions
1 cup Pepper Jack Cheese grated
1 cup White Cheddar grated
4 oz Cream Cheese

In a saucepan cook bacon until crispy. Remove bacon, reserve drippings in saucepan. Add and melt 2 tablespoons butter in same saucepan over medium heat. Stir in the flour with a wooden spoon until smooth. Whisk in the milk, and stir until thick, about 2 minutes. This combination of a flour and a fat is called a roux. Also, Carla says if you want a healthier version use skim milk. Whisk in the cheddar and pepper jack cheeses, then whisk in the cream cheese until smooth. The cream cheese keeps the pasta moist. Stir in caramelized onions, bacon and pasta.

2 cups Breadcrumbs
2 cloves Garlic (minced)
1 tbsp Butter
Salt and Pepper to taste

In a skillet over medium heat, combine all ingredients for breadcrumbs. Allow to toast.

1/2 cup Chopped Parsley to garnish

Serve into bowls top with breadcrumbs and crumbled bacon. Sprinkle with Parsley.

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instructions